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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 Medium onion, chopped

  3. 2 Cloves garlic, minced

  4. 2 tb Vegetable oil

  5. 1 cn Whole tomatoes (28 oz can)

  6. - undrained coarsely chopped 2 cn Kidney beans (16 oz cans)

  7. - rinsed and drained 1 cn Whole kernel corn (12oz can)

  8. TOPPINGS--

  9. Chopped green onions drained

  10. 1/2 c Picante Sauce

  11. 1 1/2 ts Ground cumin

  12. 1 t Oregano leaves, crushed

  13. 1 t Unsweetened cocoa

  14. 1/4 ts Cinnamon

  15. 1 Red or green bell pepper - cut into 1/2-inch slices.

  16. --OPTIONAL -- Sour cream

Instructions Jump to Ingredients ↑

  1. Cook onion and garlic in oil in large saucepan or Dutch oven until onionis tender but not brown. Add remaining ingredients except red pepper andoptional toppings; bring to a boil. Reduce heat, cover and simmer 20minutes. Stir in red pepper; continue to simmer uncovered 5 minutes oruntil desired consistency. Ladle into bowls; top as desired and serve withadditional picante sauce. Makes 6 servings, about 7 1/2 cups chili.

  2. Brightly colored and boldly flavored, this meat-free chili is lightlyseasoned with cinnamon. Its far-from-the-ordinary flavor and low fat andcalorie counts make it a favorite of the fitness set.

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